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4.5 from 8 votes

Zucchini Scallion Pancakes with Soy Dipping Sauce

These light and flavorful scallion pancakes are made with zucchini and served with a sweet and tangy Asian inspired dipping sauce.
Course Appetizer
Cuisine Asian
Keyword scallion pancake, zucchini pancake
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 100kcal
Author Liz Della Croce


Scallion Pancakes

  • 1 tablespoon canola oil
  • 1 large zucchini grated
  • 1/4 cup scallions thinly sliced
  • 3 tablespoons flour
  • 1 egg
  • Pinch sea salt and pepper to taste

Soy Dipping Sauce


  • Whisk together soy dipping sauce and set aside.
  • In a medium bowl, combine grated zucchini with scallions, flour, egg and a pinch of salt and pepper to taste.
  • Heat a non-stick frying pan over medium-high heat and add canola oil once pan is hot. Add about 2 tablespoons of the pancake mixture to the pan and gently spread out to form circles. (This is not a loose batter.)
  • Flip the pancake once it has browned on the bottom (about 2-3 minutes) and cook for additional minute or two on the other side. Continue until all of the pancake mixture is gone.
  • Serve with extra scallions on top and the soy dipping sauce.


Tip: After grating the zucchini, squeeze dry in a paper towel to remove excess moisture.


Calories: 100kcal | Carbohydrates: 8.4g | Protein: 3.6g | Fat: 6g | Saturated Fat: 0.7g | Cholesterol: 46mg | Fiber: 0.9g